| Violation Date |
Code |
Description |
| 2018-12-12 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed two metal rice warmer pot inserts that were damaged and peeling. cdi- pic removed |
| 2018-12-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a large number of foods in walk in cooler being stored un-covered for 1-2 days. cdi- foods covereed. |
| 2018-12-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towels had run out of dispenser at kitchen handsink, no towels were available. cdi- towels provided. |
| 2018-12-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee on cook line wearing gloves, leave work area to go into walk in cooler. started to change gloves, but did not wash hands between glove change. cdi- employee corrected, |
| 2018-08-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. baseboard tile is broken/ missing from wall under handsink, needs replacing. |
| 2018-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans tight stacked while wet. need to let dishes air dry. |
| 2018-08-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed evidence of pest problem with several dead ants, and dead roaches on wall by handwash sink. need |
| 2018-08-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf obseved rice improperly cooled overnight in deep tub. cdi- reviewed proper cooling |
| 2018-08-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed deep tub of rice cooling overnight (over 6 hrs acc. to pic) at 55 degrees in walk in cooler. cdi- rice voluntarily disposed |
| 2018-08-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved pan of partially cooked/ partially raw chicken stored in make table. cdi- pic voluntarily disposed of chicken and said t |
| 2018-08-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above open containerof ketchup in prep cooler. cdi- raw chicken moved below rte ketchup. observed raw beef on a stick stored next to rte fruits and pot stickers |
| 2018-08-10 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failing to properly monitor employees handwashing - (d). cdi- reviewed pics responsibilities for enforcing proper handwashing. employees properly washed h |
| 2018-08-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p multiple times had to correct workers washing hands in 3 comp sink above dirty dishes and not prop |
| 2018-08-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed numerous incidents of raw chicken being stored in same pans with raw beef in walk in cooler and raw chicken pans st |
| 2018-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed most tcs foods in prep cooler at 53-58 degrees including but not limited to: raw chicken, raw beef, raw shrimp, tofu, cabbage, lettuce, peas and carrots, raw eggs, etc. accordin |
| 2018-08-10 |
37 |
3-307.11 protect food from contamination. observed collander of raw chicken stored in 3 comp sink next to dirty dishes in adjacent sink and sitting on top of a used dish sponge. cdi- chicken moved to a clean prep sink and thoroughly washed the chicken, sp |
| 2018-08-10 |
50 |
5-402.13 maintain sanitary sewage system.-p slow draining floor drain under prep sink nearly overflowing, needs repair to properly drain and prevent potential back up onto kitchen floor. will follow up that drain has been serviced. |
| 2018-08-10 |
49 |
5-205.15 maintain a plumbing system in good repair. handle on hot water faucet at 3 comp sink is broken, needs repair. will follow up that faucet handle is repaired. |
| 2018-08-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observedemployee foods co-mingled with restaurant food on shelves in walk in cooler including employees personal raw fish stored above restaurant |
| 2018-08-10 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. hot water handle at one of the 3 comp sink's faucet is broken, hot water not available. cdi- wash, rinse, and |
| 2018-04-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a general incorrectly labeled as sanitizer. cdi- bottle removed. |
| 2018-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on small shelf above foods in prep on prep table. observed two employee drinks stored inside ice bin used for customer drinks. cdi- drin |
| 2018-04-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken wings stored above pre-cooked crab sticks and raw cut chicken stored above vegetable produce in walk in cooler. cdi- food properly stored by final cook temperature. |
| 2018-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large number of dishes and pans stored as clean with food debris and greasy residue on them. 3 comp sink was not being used properly for wash, rinse, |
| 2018-04-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking system in place for date mark required foods made more than 24 hrs ago such as cut cabbage, thawed cooekd ribs, coo |
| 2018-04-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked shrimp cooling in make table for 1 hr at 65 degrees. make table is |
| 2018-04-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use rice paddle being stored in room temp water in a container. |
| 2018-04-20 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few food tubs with heat damage, and/or cracked, needing replacing. |
| 2018-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a lot of pollen dust on clean dish rack above prep sink across from screened back door. need to keep area clean, workers cleaned shelving. observed |
| 2018-04-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee foods co-mingled with restaurant food on shelves in walk in cooler. store personal items separate to prevent potential contamina |
| 2018-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a lot of open buckets of various sauces and pans of different meats stored on the floor in walk in cooler and walk in freezer. cd |
| 2018-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box containing ready to eat pork meat placed on the floor of the walk in cooler. item was moved to a nearby soda rack to meet |
| 2018-03-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p ehs began inspection right after facility opened, sanitizer bottles in facility were observed to have no concentration of chlorine sanitizer as they had been prepared t |
| 2018-03-29 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cooked cabbage left in a cooler overnight to cool in a deep, tightly packed bus tub. interior temperature of the cabbage wa |
| 2018-03-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cabbage that had been left to cool overnight in a tightly packed bus tub, |
| 2018-03-29 |
33 |
3-501.13 use approved thawing methods. observed crab stick food items left to thaw under no temperature controls in the kitchen area. item was left on a prep table. pic utilized active thawing method of running cold water over the product after ehs inte |
| 2018-03-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed one dry goods scoop handle contacting the food product that it was store |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic and metal containers in the dish area. items were pyramid stacked during inspection to dry properly. |
| 2018-03-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use cups stored within the splash zone of the rear handsink. plastic sleeve of the cups was intact and present, items w |
| 2018-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight grease and food residue collecting on equipment in the facility. |
| 2018-03-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors with spilled food items from prep present |
| 2017-10-09 |
39 |
repeat violation 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth stored on a cutting board. cdi - cloth was moved to a sanitizer bucket. |
| 2017-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 2 spray bottles of grill cleaner unlabeled. cdi - bottles were labeled.7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of |
| 2017-10-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw scallops, pork and chicken above ready to eat sauces and ketchup in the 3 door prep unit. cdi - raw items were placed on the bottom shelf.repeat violation 3-302.11(a) separat |
| 2017-06-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed boxes of produce over cut and ready to eat cabbage. cdi - moved the boxes of unwashed produce. repeat violation. |
| 2017-06-16 |
20 |
•3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a pan of raw chicken on the drainboard of the prepsink at 67f. this food was not being worked with at the time. once preparation is done, food must be put back in temperatur |
| 2017-06-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked noodles were put in the walk-in tightly covered. cdi - pic vented |
| 2017-06-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth on a cutting board. cdi - placed in the sanitizer bucket. |
| 2017-06-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed of shelving and eqiupment. repeat violation. |
| 2017-06-07 |
1 |
. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. failures under the person in charge duties were d - employee handwashing, g - proper cooling of cooked foods, i - proper sanitizing of multiuse equipment and utens |
| 2017-06-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed a cigarette butt inside the facility on the floor near the back door. cdi - discarded. |
| 2017-06-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employees not adequately washing their hands. scrub for 15 seconds and use a barrier to |
| 2017-06-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp above cooked rice in the walk-in. cdi - rice was moved. repeat violation.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and uten |
| 2017-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives, wooden bowels, and pots stored as clean were not clean to sight and touch. cdi - all put on the dish sink for further cleaning.4-702.11 befo |
| 2017-06-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf no date marking was observed in the facility. many containers of pork were observed in the facility that were cooked once per week were ob |
| 2017-06-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed the time board listed all |
| 2017-06-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer buckets were bleaching out chlorine test strips as they were well over 200 ppm chlorine. cdi - remade, however facility struggled and made incorrectly twice |
| 2017-06-07 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed two bus tubs of white rice as warm as 66f and two bus tubs of cooked pork as warm as 56f in the walk-in refrigerator. the |
| 2017-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple flies in the kitchen.6-202.15 protect outer openings of establishment from insect or rodent entry. observed the back door was left open and the screen torn allowing |
| 2017-06-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bucket of sauce stored on the floor. cdi - moved.3-305.12 food storage, prohibited areas - c observed a box of potatoes stor |
| 2017-06-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes not stored in sanitizer. cdi. placed in sanitizer buckets.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wiping clot |
| 2017-06-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knives stored in the gaps between equipment where it is hard to clean. |
| 2017-06-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c better cleaning is needed of shelving and equipment. observed build up in multiple areas. |
| 2017-06-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee tools stored among dry goods. cdi - moved to a designated area. |
| 2017-06-07 |
31 |
\3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf rice and pork had been cooled overnight in covered and stacked bus tubs. this is |
| 2017-02-23 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2017-02-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken above raw beef in the walk in cooler. cdi - items rearranged correctly.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken and raw |
| 2017-02-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a stool blocking the handsink. cdi - stool was removed. |
| 2016-12-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee touch raw chicken with gloves, go to the hand washing sink and wash hands with gloves on, turn off the faucet with raw chicken gloves an |
| 2016-12-06 |
3 |
2-201.12 exclusions and restrictions - p - observed an employee cutting raw chicken. employee had a cut on his hand that was just covered with a small band aid and glove. blood was leaking out into the glove. cdi - stopped employee immediately. explained |
| 2016-12-06 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed an employee touch cooked chicken, cabbage and green onion with bare hands. cdi - stopped employee and ex |
| 2016-12-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed facility using time and m |
| 2016-12-06 |
39 |
general comment 3-304.14 wiping cloths, use limitation - c - observed a sanitizer bucket at 0 ppm. cdi - pic remade bleach sanitizer at 100 ppm. |
| 2016-12-06 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2016-12-06 |
31 |
repeat violation 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed cut cabbage and noodles cooling while covered in saran |
| 2016-09-27 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above shell eggs in the walk in cooler. cdi - explained proper storage order and items were rearranged. |
| 2016-09-27 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a condensation leak in the walk in cooler. repair cooler and protect the food. verification required 10/6/2016 |
| 2016-09-27 |
43 |
4-502.13 single-use and single-service articles may not be reused. - observed fried wontons stored in a cardboard box. boxes can not be reused. |
| 2016-09-27 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. observed a clean cutting board stored behind the prep sink faucet while raw chicken was being prepped. cdi -explained proper stor |
| 2016-09-27 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a box of fried wontons stored beside the handsink exposed to splash when washing hands. cdi - pic voluntarily di |
| 2016-09-27 |
36 |
general comment 6-202.15 protect outer openings of establishment from insect or rodent entry. - observed a gap under the door sweep in the back screen door. repair door so that there are no gaps for pests or rodents to enter through. |
| 2016-09-27 |
31 |
repeat violation 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed a container of chicken and 2 containers of shrimp cooling |
| 2016-09-27 |
21 |
repeat violation 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed cooked pork and chicken in the walk in cooler. pic stated it was cooked saturday 9/24/2016 and then placed it in |
| 2016-09-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed cooked pork in the walk in without a date. pic stated it was cooked saturday 9/10/2016 and then placed in the freezer the same da |
| 2016-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items in the prep units (see temp. chart). cdi - items that were held longer than 4 hours were discarded, the others were placed in the freezer and walk in cooler to c |
| 2016-09-13 |
8 |
general comment 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed 2 yellow cleaning gloves stored on the handsink by the 3 comp sink. observed a drink stored inside the handsink by the fryers. cdi - items wer |
| 2016-09-13 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p - observed an employee cutting broccoli without gloves. cdi - stopped employee and explained that gloves need to be |
| 2016-09-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - pic stated that lo mein is held on |
| 2016-09-13 |
4 |
repeat violation 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink on the prep table upon arrival. cdi - drink was removed. |
| 2016-09-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - pic did not know the health policy, nor did he have one posted. cdi - discussed policy with pic and emailed a copy with the i |
| 2016-09-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p - observed an employee wash hands and then turn off the faucet with bare hands. (two times) cdi - |
| 2016-09-13 |
31 |
repeat violation 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed 3 containers of chicken cooling out on the counter (al |
| 2016-09-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above raw shrimp and raw chicken above shell eggs in the walk in cooler. observed raw chicken stored above raw beef in the walk in freezer. cdi - explained proper |
| 2016-09-13 |
37 |
repeat violation 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a condensation leak in the walk in cooler. food was uncovered and exposed to the leak. cdi - items that were l |
| 2016-09-13 |
38 |
repeat violation 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee with a long ponytail engaging in food prep without a hair restraint. observed pic |
| 2016-09-13 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed a few flies and gnats in the kitchen area. remove pests. front door was open and should not be. keep door closed and pests out. |
| 2016-09-13 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed 1 sanitizer bucket with wet wiping cloths in it on the floor. cdi - bucket was placed on a soda crate. |
| 2016-09-13 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - obs |
| 2016-09-13 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a condensation leak in the walk in cooler. repair cooler and protect the food. |
| 2016-09-13 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and on the gaskets of the prep units. |
| 2016-09-13 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food mixed with facility food in the walk in cooler. keep all personal food below food for the restaurant.**fo |
| 2016-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee's open can drinkstored in kitchen, cdi- drink removed. |
| 2016-04-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above container of ketchup and container of brown sauce in prep cooler. cdi- food stored by final cook temperature.' |
| 2016-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of food tubs stored as clean with food and food residue around the handles. cdi- tubs re-cleaned.4-501.114 maintain sanitizer at correct conc |
| 2016-04-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of grill cleaner in chem storage area. cdi- bottle labeled. |
| 2016-04-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked noodles actively cooling in prep cooler held above the cold wells. |
| 2016-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed wrapped tubs of food stored under a condensation leak from ceiling vent of walk in cooler. cdi- food items stored away from leak, did not observe any direct contact of fo |
| 2016-04-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed main kitchen cook not wearing a hat or hair restraint. |
| 2016-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler codensation leak needing repair. |
| 2016-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed knife holder very dirty and holding clean knives. pic cleaned knife holder and rewashed knives. observed high single service storage rack above prep |
| 2016-01-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed various buckets of open sauces stored on the floor. cdi- sauces stored off the floor.general comment: investigated sr# 62538 duri |
| 2016-01-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fried chicken pieces left out at room temperature to cool and tubs of chi |
| 2016-01-19 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed two deep tubs of fried chicken pieces, one in walk in cooler, and one being left on counter to cool, that had both been cook |
| 2016-01-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above tomatoes and cut cucumbers. cdi- raw beef moved under rte foods, foods stored by final cook temperature. |
| 2016-01-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee's open can drink stored in kitchen, cdi- drink removed. |
| 2015-08-18 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee handling raw shrimp, then rinse gloves off in handsink. did not wash hands with soap and water and change gloves. cdi- employee corrected, washed hands with soap an |
| 2015-08-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employees should not eat in the kitchen. observed employee personal food stored on prep table next to food during prep. observed employee bottle drinks stored above dry |
| 2015-08-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above cooked and cooling chicken in walk in cooler. observed raw chicken stored above rte duck sauce in prep cooler. cdi- foods stored by final cook temperature. |
| 2015-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pot stickers in make table at 58 degrees. observed cut heads of lettuce in small prep cooler by handwash sink at 53. cdi- pic disposed of out of temp foods. |
| 2015-08-18 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf thermometer in main prep cooler was broken. cdi- pic replaced thermometer. |
| 2015-08-18 |
37 |
3-307.11 protect food from contamination sources. observed raw shrimp being stored on drain board of 3 comp sink next to dirty dishes in the 3 comp sink. cdi- shrimp moved to walk in cooler until prep sink is cleaned and available. |
| 2015-08-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed foods being stored in make table to cool, noodles and cooked chicken at 60 |
| 2015-03-17 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged metal spatula and cracked plastic container in use, cdi- spatula and container disposed of. |
| 2015-03-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of grill cleaner not labeled. cdi- bottle labeled. |
| 2015-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler cold holding at 50 degrees, pic had been told not to use cooler until repaired. observed tcs foods inside at 50 degrees including tofu, cooked beef and garlic and oi |
| 2015-03-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee working with raw chicken quickly wash hands and put on new gloves but had raw chicken and flour on fore-arms. cdi- employee corrected, propery washed hands and fore |
| 2015-03-17 |
1 |
2-103.11 (m) pic must demonstrate food knowledge by performing all duties.pic still using prep cooler to hold tcs foods when pic has been told the cooler does not operate properly. cooler observed at 50 degrees. see violation #20. |
| 2015-03-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on foodprep counters while food was in prep. observed open employee canned drink stored in kitchen. cdi- drinks removed. |
| 2015-03-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee thawing personal food in handsink. cdi- food removed, sink cleaned and made available for employee handwashing. |
| 2015-03-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed tubs of raw chicken stored above raw shrimp and pans of raw chicken thawing above buckets of sauce in walk in cooler cdi- food properly stored by final cook temperature. |
| 2015-03-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup in soup warmer at 130-132 degrees for approx. 2 hrs. unit not set on correct hot holding setting. cdi- soup reheated at wok station to 165 min and temp turned up on soup w |
| 2015-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in prep cooler: raw shrimp, raw chicken, raw beef, cut cabbage, raw egg, etc at 50 degrees. cooler reading 50 degrees. this cooler has a history of not working pro |
| 2015-03-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottles of pipe glue stored right next to bags of sugar. cdi- glue moved to chemical storage area. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2015-03-10 |
37 |
3-305.11 protect food from contamination. observed food being prepped in 3 compartment sink with dishes being washed in adjacent compartment of the sink, risk of food being contaminated by dirty dishes and detergent chemicals. cdi- food moved from 3 compa |
| 2015-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. outsides of dry good tubs and outsides of cooking equipment, underside of wok station etc. need better cleaning of grease build up. |
| 2015-03-10 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. floors need better cleaning of grease build up under frye |
| 2015-03-10 |
54 |
4-202.18 maintain hood system clean to operate properly. observed a lot of grease build up on hood system. hood needs cleaning.general comment: call 704-336-5100 ext 2 for re-inspection |
| 2015-03-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed fried chicken at 115 being left out at room temperature to cool without use o |
| 2014-10-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on food prep counters. cdi- drinks removed. |
| 2014-10-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef on speed racks in walk in freezer. observed raw shrimp stored above cooked chiken wings in walk in cooler. observed raw scallops stored above vario |
| 2014-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken strips placed in make table before being cooled at 60 degrees. need to cold hold at 45 degrees, be sure to properly cool foods below 45 before cold holding. cdi- chicken |
| 2014-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few dishes stored as clean with food particles left on them. cdi- dishes re-cleaned. |
| 2014-10-06 |
45 |
4-501.11 maintain equipment in good repair. observed racks in prep cooler starting to peel and show rust, need replacing or recoating soon. |
| 2014-10-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tubs of foods cooling with sealed tops cdi- foods well vented to promote q |
| 2014-08-29 |
53 |
6-501.12 maintain floor clean. observed floors under wok, fryers, and under prep coolers in kitchen needing better cleaning. |
| 2014-08-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few damaged tubs and tub lids in use, need to replace. |
| 2014-08-29 |
37 |
3-305.11 do not store food on the floor. observed a few opened buckets of sauces and bucket of sugar stored on the floor in the kitchen. cdi- food stored off thefloor.3-307.11 protect food from contamination. observed fly light trap stored directly above |
| 2014-08-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of grill cleaner not labeled. cdi- bottle labeled. |
| 2014-08-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed only sanitizer available in a spray bottle reading 0 ppm. cdi- sanitizer remade to proper strength in spray bottle and placed in buckets on cook line.4-601.11(a) equipment food contact su |
| 2014-08-29 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed raw meats in walk in freezer stored inside black trash bags. trash bags are not made for food storage. cdi- food moved to food grade plastic ba |
| 2014-08-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on rack above sugar cambro. cdi- drink removed. |
| 2014-06-05 |
45 |
4-502.11 (a) and (c) maintain utensils in good repair or dispose of them. observed a few damaged tubs in use, need to replace. |
| 2014-06-05 |
37 |
3-305.11 do not store food on the floor. observed a few opened buckets of soy sauce stored on the floor. cdi- food stored off the floor.3-307.11 protect food from contamination. observed fly light trap stored directly above prep sink drain board. light tr |
| 2014-06-05 |
31 |
3-501.15 use approved cooling methods. observed deep and tightly wrapped containers of noodles cooling in walk in cooler. need to use shallow, vented or uncovered pans, ice baths, quick chilling equipment or other effective cooling methods. cdi- noodles p |
| 2014-06-05 |
13 |
3-302.11 store food by final cook temperature. observed raw shrimp stored above cooked chicken and bag of vegetable in walk in cooler. cdi- food properly stored. |
| 2014-03-17 |
4 |
2-401.11 employees need to eat in designated areas. employee drinks should be stored below food or food contact surfaces. observed employee eating in prep area, observed employee drink stored on work counter next to food. cdi- employee corrected, too food |
| 2014-03-17 |
6 |
2-301.12 & 2-301.15 employees must properly wash hands as required by nc food code in designated handwash sinks. observed employee handling raw chicken then rinse hands at 3 comp sink did not use soap. cdi- employee corrected, washed hands at handsink wit |
| 2014-03-17 |
13 |
3-302.11 store food by final cook temperature. observed raw pork stored above raw shrimp in walk in cooler. cdi- food properly stored. |
| 2014-03-17 |
37 |
3-307.11 protect food from potential contamination. observed a tray of wantons stored on top of an open trash can. cdi- wantons moved to a clean tray, dirty tray placed in dish area. observed trash bag used to cover food. trash bags are not approved for f |
| 2014-03-17 |
31 |
3-501.15 use approved cooling methods. observed cooked chicken in deep amount left out at room temperature to cool, obs. at 76 degrees 1.5 hrs after cooling began. once cooling foods reach 135 they need to be cooled with an ice bath, shallow and vented pa |
| 2013-12-10 |
41 |
store in use utensils in a clean dry place. observed knife and sharpener stored between prep sinks drainboards. cdi- knife and sharpener cleaned and will be stored on cutting board when in use. |
| 2013-12-10 |
38 |
employees need to maintain a clean appearance. observed employee working with an apron soiled with meat blood. cdi- employee changed to clean apron. |
| 2013-12-10 |
20 |
cold hold foods at 45 or below. observed prep cooler reading 55 degrees, all tcs foods inside were 52 degrees. cooler plug gfci had been tripped. cdi- plug gfci reset, cooler resumed working properly, observed at 42 degrees by end of inspection. all foods |
| 2013-12-10 |
13 |
separate and store food by final cook temperature. observed bag of raw chicken in same container with bag of raw pork, opporturnity exists for the pork to be contaminated by the chicken. cdi- pic disposed of pork. observed raw chicken stored above raw por |
| 2013-12-10 |
8 |
maintain handsinks for use at all times. observed employee personal food stored in handsink. cdi- food removed. |
| 2013-12-10 |
6 |
have all employees properly wash hands as required by nc food code. observed employee handling containers of raw chicken then cut broccoli, never washed his handswashing hands. cdi- employee corrected, washed hands at hand sink. |
| 2013-08-29 |
14 |
all food contact surfaces must be washed rinsed and sanitized. observed one employee washing knife in 3 comp sink and did not sanitize knife, 3 comp sink not set up properly. cdi- employee corrected, 3 comp sink set up properly and knife re-washed. |
| 2013-08-29 |
6 |
have all employees properly wash hands as required by nc food code. use designated hand sinks for handwashing. observed employee washing hands in 3 comp sink not using soap. cdi- employee corrected, re-washed hands at hand sink using soap. |
| 2013-08-29 |
13 |
store foods by final cook temperature to prevent contamination. observed raw chicken stored above cooked chicken in walk in cooler. cdi- foods properly stored. |
| 2013-08-29 |
19 |
hot hold foods at 135 min. observed a number of foods being left out without temperature control. egg rolls at 98 degrees, rice at 113 degrees, fried chicken at 115 degrees. all out of temp foods placed in walk in cooler to cool quickly. if trying to cool |
| 2013-08-29 |
42 |
properly store dishses and utensils to prevent contamination. observed clean knife placed on raw chicken cutting board and then placed on clean knife rack. cdi- knife and knife rack cleaned and sanitized. |
| 2013-08-29 |
37 |
do not store food on the floor. observed a few buckets of sauces stored on floor of walk in. foods removed from floor. |
| 2013-08-29 |
20 |
cold hold foods at 45 or below. observed main prep cooler cold holding foods, eggs, wantons, raw chicken and raw beef, etc. at 55 degrees, thermometer reading 50 degrees. appears unit needs service as it is not working correctly. cdi- pic said all foods h |
| 2013-06-18 |
39 |
wet wiping cloths need to be stored in sanitizer. observed several wet wiping cloths being left out on counters. |
| 2013-06-18 |
31 |
cool foods from 135 to 70 in first two hrs and 70-45 in 4 more hrs using approved cooling methods. observed two deep containers of noodles cooling for approx. 3 hrs were still at 70 degrees. cdi- noodles placed in shallow pans and vented to ensure they co |
| 2013-06-18 |
20 |
observed raw chicken in prep at 70 degrees; said to have been in prep for 30 min. may need to take less out at a time during prep to minimize time food is left in the temperature danger zone 45-135. cdi- out of temp raw chicken was cooked to 165 min. |
| 2013-06-18 |
13 |
store food by final cook temperature. observed bag of raw chicken stored in same container with a bag of raw pork. observed raw eggs stored above cooked ribs. cdi- foods properly separated and stored by final cook temperature. |
| 2013-06-18 |
4 |
store employee drinks covered and below food or food contact surfaces. observed employee drinks stored on counters and shelves above food. cdi- drinks removed. |
| 2013-03-01 |
2 |
more training of illness policy needed as pic was un-able to explain some of the specific illnesses and symptoms that must be reported. cdi- reviewed illness policy with the pic. be sure to review the food code illness policy with employees and ensure the |
| 2013-03-01 |
21 |
all rte/tcs required foods must be date marked per nc food code. no date marking of required foods observed. cdi- corrected by instruction. |
| 2013-03-01 |
31 |
use approved cooling methods to ensure foods cool quickly. observed several foods being left out to cool at room temperature reading 90-100 degrees for approx 20 minutes since cooked; not using approved cooling methods to ensure foods cool from 135 to 70 |
| 2013-03-01 |
42 |
observed clean flat pans stored on floor of walk in cooler; pic said they are always washed before used. be sure clean dishes and utensils are properly stored off of floor in a clean dry place. cdi- pans placed in dish for re-wash and will be stored on cl |
| 2013-03-01 |
37 |
protect food during storage and display. observed a few foods being temporarily stored on the floor during prep. do not store food on the floor; store min. 6 inches off the floor. cdi- food stored off floor. |
| 2012-12-20 |
6 |
employees must wash hands as required by nc food code. dish washer not properly washing hands between handling dirty dishes and clean dishes leaving soil from hands on outsides of clean dishes. observed cook wiping hands on dirty apron and not washing han |
| 2012-12-20 |
52 |
observed food boxes accumulating outside at back door. if these boxes have any food residue they must be stored in a garbage receptacle with a lid until taken to dumpster. |
| 2012-12-20 |
45 |
maintain utensils and equipment in good condition or discard. observed food tub in use that is damaged; no long easily cleanable; needs to be disposed of. |
| 2012-12-20 |
42 |
observed clean flat pans stored on floor of walk in cooler; pic said they are always washed before used. be sure clean dishes and utensils are properly stored off of floor in a clean dry place. cdi- pans placed in dish for re-wash and will be stored on cl |
| 2012-12-20 |
38 |
observed cooks wearing damaged and very dirty aprons. pic did not have clean aprons to give cooks at the time. be sure food employees wear clean outer clothing to prevent contamination of food; equipment; utensils; linens; and single-service and single-us |
| 2012-12-20 |
21 |
date mark all rte hazardous foods per nc food code. no date marking system in place. cdi- reviewed proper date marking with pic. |
| 2012-12-20 |
13 |
properly store food by final cook temperature. observed raw eggs stored over noodles in prep cooler; raw chicken stored over noodles in walk in cooler. cdi- foods properly stored. |
| 2012-12-20 |
2 |
no employee health policy available. gave pic employee health policy to review with employees. |